Chocolate pie with pecan-peanut bodem

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30-40min (+1 hour stiffen)

•

Easy

Enjoy this delicious chocolate pecan cake with a crispy nut floor and creamy chocolate filling. Ready in 2 hours!

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Ingredients

What do you need?

Quantity: 8p

SOIL
140 g pecans
60 g peanuts
30 ml honey
30 g butter in pieces
½ teaspoon of salt

Filling
450 ml room
1 vanilla pod
45 g butter
375 g of good quality chocolate (at least 70% cocoa), cut into pieces
1 teaspoon Salt Flakes

Cake shape of approximately 29 cm diameter

SOIL
140 g pecans
60 g peanuts
30 ml honey
30 g butter in pieces
½ teaspoon of salt

Filling
450 ml room
1 vanilla pod
45 g butter
375 g of good quality chocolate (at least 70% cocoa), cut into pieces
1 teaspoon Salt Flakes

Cake shape of approximately 29 cm diameter

Preparation method

How do you make this?

Preheat the oven to 190 ° C.

Put everything for the bottom in a cutter and mix into a sandy whole. Push in a cake pan and bake in the oven at 190 ° C for 12 minutes. Remove the shape and let cool.

Put the cream, the marrow of the vanilla pod and the stick itself in a saucepan and let it boil briefly.

Remove the vanilla pod. Add the butter and chocolate and let it rest for 5 minutes. Then mix everything together and keep stirring until it becomes a beautiful shiny, homogeneous mass.

Pour the chocolate mixture into the cooled cake base and let everything set in a cool place like in the garage. (In the fridge it will get too hard, so it's best to look for a cool place.)

Sprinkle salt flakes over it and cut into strips or pieces.

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